If I ask my two year old daughter “What should we have for dinner?” nine times out of ten she’ll say, “soup”. It doesn’t matter that it’s August…and 30 degrees…in our house with no air conditioning. But even in the hot summer, this sweet potato soup is perfect. Loaded with veggies and spices, so easy to make, and a kid pleaser to boot.
Ingredients:
- 1 1/2-2 lb Sweet Potatoes (one large, or two-three medium)
- 2 Tbsp. Butter
- 1 Onion
- 2 Carrots
- 1 Apple
- 1 Tbsp. Fresh Ginger
- 2 Cloves Garlic
- 2 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Cinnamon
- 8 Cups Veggie Stock
- 2 Tbsp. Maple Syrup
- 1 tsp. Apple Cider Vinegar
- Salt and Pepper to taste
Method:
Cut your sweet potato in half. Roast, cut side down at 350 degrees until tender when pierced with a fork, approximately 45 minutes.
Peel and slice carrots, apples and onions.
In a large pot or dutch oven, combine butter, onion, apple and carrots. Over medium low heat, cook until the onion and apple are softened.
Mince the garlic. Turn the heat to low and add the garlic and spices to the pot. Cook until fragrant.
Add the sweet potato the the pot.
Add the veggie stock, maple syrup, and apple cider vinegar. Turn the heat up to medium and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Turn off the heat and remove the lid. Puree the soup with an immersion blender. Taste the soup, add more seasonings if desired.
Sweet Potato Soup
Ingredients
- 1½-2 lb Sweet Potato one large or two-three medium
- 2 Tbsp. Butter can substitute olive oil
- 1 Onion
- 2 Carrots
- 1 Apple
- 1 Tbsp. Fresh Ginger
- 2 Cloves Garlic
- 1 tsp. Paprika
- 1 tsp. Cinnamon
- 2 tsp. Cumin
- 8 Cups Veggie Broth
- 2 Tbsp. Maple Syrup
- 1 tsp. Apple Cider Vinegar
- 1 Tbsp. Salt or more to taste
- 1 tsp. Pepper or more to taste
Instructions
- Cut the sweet potato in half. Place cut side down on a cookie sheet and roast at 350° until tender, approximately 45 minutes.
- Peel and cut the apple, carrots, and onion. Add to a large pot or dutch oven, along with the butter. Cook over medium low heat until the onion and apple are soft.
- Mince the garlic. Add the spices and garlic to the pot and turn the heat to low, cook until fragrant.
- Scoop the sweet potato from the skin and add to the pot.
- Add the veggie stock, maple syrup and apple cider vinegar to the pot, turn the heat up to medium and bring to a boil. Lower the heat and put a lid on the soup, allow to simmer for 30 minutes.
- Turn the heat off the pot and remove the lid. Using an immersion blender, puree the soup until smooth.
- Taste the soup, add more spices as needed. Best enjoyed with biscuits or fresh bread.
